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What is Dutch Process Cocoa Powder?
Did you know there are two types of cocoa powder? It’s true! Natural cocoa and Dutch process cocoa powder. Dutch cocoa powder (also known as “alkalized cocoa” or “european-style”) is more commonly found in Europe, which can make it difficult to find in U.S. supermarkets. At a basic level, Dutch cocoa powder has been treated with an alkalizing agent that neutralizes the acidity, increasing its pH to 7—the same as water. When baking with this ingredient, baking powder should be used as a leavener. Here at Kalona SuperNatural, we choose to use dutch process cocoa powder in organic whole milk to give it that delicious, smooth flavor with earthy notes. Creating the best organic chocolate milk!
What is Natural Cocoa Powder?
Natural cocoa powder is a staple in most American households. So what makes it different from Dutch Process Cocoa powder? Natural cocoa powder is acidic, with a pH between 5 and 6. This low pH level results in a more sharp, bitter flavor. When baking with natural cocoa powder, baking soda is used to help neutralize the acidity.
Which is better, Dutch Process Cocoa or Natural?
Which is better? Well, it depends on what you’re doing with it and your personal taste preference! These powders can be used interchangeably in recipes that don’t call for baking soda or baking powder. If the recipe does call for baking soda, use natural cocoa. If baking powder, use dutch process cocoa.
Both cocoa powders have their purpose in the kitchen. But when it comes to Kalona SuperNatural Organic Whole Chocolate Milk, dutch process cocoa powder is a must. This fan-favorite is rich and creamy, making it a perfect addition to your breakfast, post-workout beverage, or a ‘just because’ treat. And there it is, our secret to the best organic chocolate milk. Enjoy!